Grilled Tenderloin Recipe

Trim and tie

If not already trimmed, remove excess silver skin and large fat deposits from the tenderloin. Tie the tenderloin at 2–3 cm intervals with kitchen twine to promote even cooking (optional but recommended).

Season

Pat the tenderloin dry with paper towels. Rub 2 tbs olive oil evenly over the surface. Combine 2 tsp kosher salt, 1 tsp freshly ground black pepper and the minced garlic; rub the mixture all over the meat, pressing to adhere. Let rest at room temperature for 30 minutes (allows flavors to penetrate and temper chill).

Prepare the grill

Preheat a gas or charcoal grill for direct high heat (230–260°C / 450–500°F). Clean and oil the grates. Create a two-zone fire if using charcoal (hot direct zone and cooler indirect zone).

Sear

Place the tenderloin over the hottest part of the grill and sear, turning every 1–2 minutes to achieve an even crust, about 6–8 minutes total, until all sides are browned (internal temperature ~48–52°C / 118–125°F for rare sear).

Finish to doneness

Move the tenderloin to the cooler zone (indirect heat). Close the lid and cook, checking with an instant-read thermometer, until internal temperature reaches: 50–52°C (122–125°F) for rare, 55–57°C (131–135°F) for medium-rare, or 60–63°C (140–145°F) for medium. This usually takes 8–18 minutes depending on thickness. Remove from grill 5 °C (10 °F) below target as it will carry over cook.

Rest

Transfer the meat to a cutting board and tent loosely with foil. Rest 10–12 minutes to allow juices to redistribute and final carryover cooking to finish.

Make herb butter

While the meat rests, combine 2 tbs unsalted butter (softened), 1 tsp finely chopped rosemary, 1 tsp lemon zest and 1 tbs parsley. Mix until homogenous.

Slice and dress: Remove twine and slice the tenderloin into 1–1.5 cm thick medallions. Spoon a small pat of the herb butter onto each slice so it melts over the warm meat. Sprinkle lightly with flaky sea salt to finish.

Quick salad: Toss mixed salad greens with 1 tbs extra-virgin olive oil and 1 tsp sherry or balsamic vinegar. Serve alongside the sliced tenderloin as a bright counterpoint.